Red Cabbage with Sunflower Seeds

Red Cabbage with Sunflower Seeds

Makes 4 servings. 

Finely chopping the cabbage creates a rich texture and flavor in this recipe. I often serve this dish as a first course.  You can let it rest overnight or for a couple of hours.

INGREDIENTS:

  • 1 small head of red cabbage, about 1 pound

  • 3 tablespoons lemon juice, approx

  • Kosher salt

  • Freshly ground black pepper

  • 1 cup tightly packed flat leaf parsley

  • 2 tablespoons extra-virgin olive oil

  • ½ cup sunflower seeds, toasted

  • ½ cup raisins

PREPARATION:

  1. Discard discolored outer leaves of the cabbage, then core it and cut into small pieces. Chop finely in a food processor. 

  2. Transfer to a large bowl, then add the lemon juice and ½ teaspoon salt. Toss well.

  3. Chop the parsley coarsely also in a food processor and add to the cabbage along with the olive oil, sunflower seeds and raisins.

  4. Season to taste with lemon juice, salt and pepper.